Korean-Style Low and Slow Beef Short Ribs

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender beef short ribs slow-cooked in a savory-sweet Korean marinade for rich flavor and fall-off-the-bone texture. This korean-inspired beef ready in about 315 minutes pairs beef short ribs, soy sauce, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 300 min Serves 6 Korean cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, whisk together 1/2 cup soy sauce, 1/4 cup brown sugar, 2 tbsp sesame oil, 6 minced garlic cloves, 1 tbsp grated ginger, 3 sliced green onions, 1 cup water, and 1 tsp black pepper to create the marinade.
  2. Step 2: Place 4 lbs beef short ribs into a large resealable bag or container and pour the marinade over them. Seal and refrigerate for at least 4 hours or overnight for deep flavor.
  3. Step 3: Preheat oven to 275°F. Transfer the marinated short ribs and marinade into a large roasting pan or Dutch oven, covering tightly with foil or a lid.
  4. Step 4: Slow cook in the oven for 4 to 5 hours until ribs are very tender and the meat easily pulls away from the bone.
  5. Step 5: Remove ribs and strain the cooking liquid into a saucepan. Simmer over medium heat until reduced and slightly thickened, about 10 minutes.
  6. Step 6: Serve ribs drizzled with the reduced sauce and garnish with 1 tbsp toasted sesame seeds.

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Frequently asked questions

How long does Korean-Style Low and Slow Beef Short Ribs take to make?

Total time is about 315 minutes (15 min prep + 300 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Korean-Style Low and Slow Beef Short Ribs?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef short ribs from drying out.

Can I substitute ingredients in Korean-Style Low and Slow Beef Short Ribs?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Korean-Style Low and Slow Beef Short Ribs for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Korean-Style Low and Slow Beef Short Ribs?

Korean beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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